Side
vegetarian
Homemade Naan
My kids love making anything that involves kneading dough and rolling it out, and my 13 year old son in particular loves being in charge of cooking something by himself. Naan bread fits the bill. When he’s practicing using a spatula to flip the naan, he says, “It's like flipping pancakes!” This recipe will become something that your family makes often, as it’s both fun to make and delicious to eat. Naan is a perfect skillet quick bread to serve with soups, stews, or even use as a fun sandwich bread or flatbread base.
2 hours
SERVES 8
INGREDIENTS
1 teaspoon sugar
1/2 cup warm water
1/4 oz active dry yeast (2 1/4 teaspoons)
2 1/4 cups all-purpose flour
1/2 cup plain yogurt
1/2 teaspoon salt
1 tablespoon oil + some oil for greasing the skillet
3 tablespoons melted butter
DIRECTIONS
In a large mixing bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 5 minutes. Add the flour, yogurt, salt, and oil, and knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place (for example, beside the stovetop or warm oven). The dough should double in size, about 1 hour.
Divide the dough into 8 equal portions. Roll the dough to a 8” circle using a rolling spin.
Heat up a skillet (cast-iron works best) over high heat and lightly grease the surface with some oil to keep the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side. Repeat the same until all the doughs are done.
Brush the naan with the melted butter and serve warm!
COOKING TOGETHER
KIDS CAN:
- Measure the ingredients
- Look for bubbles in the yeast mixture
- Knead the dough
- Divide into pieces and roll out
- Older kids can practice cooking in the skillet
- Brush finished bread with butter
GROWN-UPS CAN:
- Manage the skillet
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